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Soberdough Brew Bread

05/03/2023 by TheDishDiary

Soberdough Brew Bread out of Nashville is advertised as “Pour. Stir. Bake!” We tried it and the answer is: yes, it’s true. Super easy and tasty with the lingering hint of ale should you choose to use beer.


Soberdough Brew Bread
Soberdough Brew Bread
Sun-dried Tomato
Soberdough Brew Bread
Cheesy Garlic
Soberdough Brew Bread
Everything But The Bagel
Soberdough Brew Bread
Everything But The Bagel
Soberdough Brew Bread
Apple Fritter
Soberdough Brew Bread
Apple Fritter

What we said

Momo (Sun-dried Tomato) – It was surprisingly sweet and had more of the consistency of dessert bread. I thought the slice of bread was better toasted with melted cheese on it.

Kiwi (Cheesy Garlic) – This loaf probably would have turned out well if I had the right ingredients on hand. Problem #1 was that I didn’t have shredded cheese and opted to break up cheese slices. Problem #2 was using the wrong beer. So I highly recommend following the guidelines.

Ume (Everything But The Bagel) – I enjoyed it. I used a Hefeweizen and you still got the slight beer tang so I’d opt for the carbonated water if that’s not your thing. I reheated it in a pan with butter and I’d recommend it.

Mysa (Apple Fritter) – Cozy Fall flavor reminiscent of pumpkin spice. I thought the Great Pumpkin ale complimented the bread nicely. I was expecting a pumpkin bread loaf texture, but this was more dense than I anticipated.


The Final Tidbit

We would enjoy trying more flavors from Soberdough Brew Bread, especially their sweet offerings.

Filed Under: Tidbits Tagged With: baking, bread, Soberdough Bread

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